4 sprigs of fresh thyme.

Turkey brine water to salt ratio. Web whole turkey (18 to 24 pounds): Kosher salts can weigh between 5 to 7 1/2 ounces per cup, so in these cases, we would need between 2 cups to 1 1/2 cups of. Web microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve.

Also, many turkey recipes call for basting. Web add a little garlic, onion, and smoked paprika to round out the flavors, and pat yourself on the back for producing the impossible: For an overnight brine, use the ratio of 1/2 cups salt per gallon of water.

But lately it’s becoming increasingly popular for chefs and recipe developers to recommend a dry brine in which you rub the meat with salt and let it rest, allowing the salt to infuse the meat. Web the basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. Web the proper salt to water ratio for turkey brine is 1 cup of salt per gallon of water.

For a quick turkey brine recipe using table salt, use the ratio of 1 cup salt per gallon of water. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed. Remove from the heat and let cool completely before using.

4 cloves of garlic, smashed. Remove from heat and allow to cool. Add the salt/water solution as well as the remaining water needed to submerge the turkey.

If you are using fine table salt, reduce the amount to 3 tablespoons. One cup of table salt weighs in at 10 ounces. Web once the container is filled, remove the turkey and measure the water.